Main ingredients 🥩
chicken thigh meatsojuplum syrupbeef dashipremium soy saucefine red chili powdergochujangminced garliccooking winesesame oilblack sesame seeds
Lim Sung-geun's Chicken Bulgogi
A restaurant-style spicy-sweet chicken bulgogi that stays juicy and prevents the marinade from burning, ensuring a rich, flavorful experience.
🙋 Recommended for
- ⭐ Those who want to enjoy authentic restaurant-style spicy chicken bulgogi at home
- ⭐ People looking for the perfect spicy, juicy appetizer to pair with soju or beer
Ingredients needed 🛒3 servings
- chicken thigh meat (boneless) 1kg
- soju 2 tablespoons
- plum syrup 1 tablespoon
- yellow corn syrup 1 tablespoon
- beef dashi half tablespoon
- premium soy sauce 2 tablespoons
- fine red chili powder 3 tablespoons
- gochujang 1 tablespoon (scraped flat)
- minced garlic 10g
- cooking wine 1 tablespoon
- sesame oil 2 tablespoons
- a little bit of lard (optional)
- a little bit of black sesame seeds
Recipe 🍳
- Score the thicker parts of the chicken thigh meat and flatten it out for even cooking. (Using pre-cut boneless chicken thighs makes this step easier.)
- Place the chicken in a hot pan without oil, cover with a lid, and cook over high heat until fully cooked through. (Adding a small amount of lard enhances the flavor.)
- Once moisture starts to release from the chicken, remove the lid and continue cooking over high heat until all steam has evaporated and the surface is dry and slightly charred.
- Drizzle 2 tablespoons of sesame oil around the chicken to coat the surface, enhancing aroma and reducing any gamey smell.
- Add the prepared marinade ingredients (soju, plum syrup, corn syrup, dashi, premium soy sauce, fine red chili powder, gochujang, minced garlic, cooking wine) and stir-fry gently, ensuring the sauce doesn’t burn.
- Turn off the heat once the marinade is evenly absorbed, transfer to a serving dish, and sprinkle with black sesame seeds to finish.
- Prepare the chicken, place it in a pan, cover, and cook over high heat until fully done.
- Remove the lid, dry the chicken by cooking off moisture, then drizzle with sesame oil.
- Add the pre-mixed marinade and stir-fry carefully without burning, then sprinkle with sesame seeds.
Cooking tips 💡
- Never add the marinade at the beginning—this causes the chili powder to burn quickly. Always cook the chicken completely before adding the sauce.
- When measuring gochujang, do not mound it high; level it off with the back of a spoon for accurate, balanced seasoning.
- Use fine red chili powder instead of coarse for a cleaner, more polished appearance and better texture.
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